Toddler Hulk Muffins

Have I mentioned that my little is Batman? Well he is…but sometimes he likes to be other superheroes too, like Captain America or the Hulk and now he is totally into Ninja Turtles as well. Anyways, since my life seems to revolve around superheroes, it was only fitting to call these [super] yummy green and purple muffins, Hulk Muffins!

I know, I know, he is no longer a “toddler” but toddlers are sure to love these muffins, just like my…preschooler. I am having a hard time letting go ofย my little baby who just wanted to be held all day, isn’t three too early to be a big kid? He is such a strong and independent boy who is so full of life and is so adamant about learning new things, and doing everything by himself. He also doesn’t want to be called any of those mushy nicknames, like my baby or boo bear…the list goes on…sometimes I slip up and call him a mushy name, and he reminds me, “Mom, I am not a baby, I am a big kid.”

On to the muffins…

I haven’t made a “toddler” muffin in quite some time, but I really wanted to make something that didn’t have flour and contained fruits and veggies that could easily be tossed into a lunch-pail. I had just bought a big container of spinach and blueberries from Costco, which I immediately washed and froze in individual baggies for smoothies (more on that another day)…but I thought hey, those would be perfeeecccttt for a muffin!

Toddler Hulk Muffins

Makes approx. 30 mini muffins

2 cups rolled oats (not all oats are gluten-free, check the labeling)

2 bananas

2 eggs

1 heaping handful of spinach

1-1 1/2 cup blueberries

1 cup dairy free yogurt (I used coconut yogurt)

1/4 cup brown sugar

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp baking soda

Pre-heat oven to 400.

Blend or food process the oats, yogurt, spinach, sugar, baking powder, baking soda and vanilla until smooth, although there will be some texture from the oats. Add in eggs. Once combined fold in the blueberries.

Grease or line muffin tin. Fill compartments 3/4 full. Stick them in the oven and bake for 8-10 minutes.

P.S. These aren’t just for toddlers, I loved them too!

P.P.S. Go check out my Instagram over there —-> on the right side of the screen. Follow me and stay updated on the daily (or close to it), or if you don’t have an Instagram you can still go check out the pictures!

Happy Baking ๐Ÿ™‚

Pumpkin Muffins

When Fall rolls around all of the Pumpkin recipes come out of hiding. A couple of months ago, I was browsing a farmer’s market with my mom and toddler in-tow and I came across some pumpkin seed protein powder, and other pumpkin seed products and I couldn’t wait to try them. I finally got some pumpkin seed protein powder this past weekend and I used it in my muffins.

Protein powder seems to have become very popular again, and I think that a lot of those powders have ingredients in them that aren’t so great for your body. The powder that I purchased was cold pressed, so that all of the nutrients weren’t stripped away while they removed the oil from the seeds . The particular powder that I bought offers a great host of nutrition, as well as 10.6 grams of protein per 2 TBSP.

I made two batches of these muffins and both had slight variations. I liked them both and couldn’t decide what recipe to share so we went to my toddler’s best friends house to get her opinions, and her mothers ๐Ÿ˜‰ The votes were split, so I’m sharing them both with you!

Pumpkin Muffin
(With Banana and Olive Oil)

1/4 cup Olive Oil
1/4 cup brown sugar
1 cup flour
1/2 cup oat bran
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp vanilla
1/2 cup 100% pure pumpkin
1 mashed banana
1 shredded zucchini
2 tbsp (+) pumpkin seed protein powder

Note:ย My mommy friend said that these muffins reminded her of pumpkin pie and had a firmer texture.

Pumpkin Muffins
(With Applesauce and Coconut oil)

1/4 cup Coconut Oil
1/4 cup brown sugar
3/4 cup flour
3/4 cup oat bran
2 tbsp (+) pumpkin protein powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tsp vanilla
1/2 cup 100% pure pumpkin
1/2 cup unsweetened applesauce
1 shredded zucchini

Note: My mommy friend said these muffins were a little sweeter and had a softer texture.

I used a mini muffin pan to cook these in. I baked them at 350 for 12-15 mins.

Dairy Free Pumpkin Muffins

Happy Baking!

Toddler Muffins

Yay, my first post! I want to start with a disclaimer; I am not a professional in the kitchen and some of my recipes may be unorthodox. I am just a mom that is doing her best to provide nutritious foods for our dairy free lifestyle.

I found this recipe for, Toddler Muffins, and decided to tweak it a little. My family LOVED these muffins! I used less sugar in my version, so if you are looking for a sweeter muffin then you may want to add the 1/2 cup of brown sugar like in the original recipe. I also wasn’t specific with the type of flour I used, I used a gluten free flour but you can use whatever your most comfortable with!

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Dairy-Free Toddler Muffins:

  • 1/2 cup Olive Oil
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup flour
  • 1/2 cup oat bran
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/2 cup baby food squash or pumpkin
  • 2 mashed bananas
  • 1 shredded carrot
  • 1 shredded zucchini
  • 1/4 cup raisins

Bake at 375 for 15-18minutes. Makes 12 muffins. Calories: 166, Fat: 10.5g, Carb: 17.43g, Sugar: 9.6g, Fiber: 2g, Protein 2.6g

Happy Baking!